Vietnamese Grilled Steak And Cabbage Salad

• 2 limes, divided
• 1/4 cup plus 2 tablespoons soy sauce, divided
• 2 tablespoons grated fresh ginger
• 2 teaspoons toasted sesame oil (dark)
• 3 garlic cloves, divided
• 1 1/4 lbs flank steaks, rinsed and patted dry
• 2 carrots, peeled and trimmed
• 10 cups shredded napa cabbage (about 1/2 head) or 10 cups cabbage (about 1/2 head)
• 1/4 cup chopped fresh cilantro, mint or 1/4 cup basil
• 1 tablespoon rice wine vinegar
• 2 tablespoons extra-virgin olives or 2 tablespoons peanut oil
• 1 teaspoon thia fish sauce (such as nam pla or nuoc mam) or 1 teaspoon vietnamese fish sauce (such as nam pla or nuoc mam)
• 1 pinch ground red pepper (cayenne)
• kosher salt
• fresh ground black pepper
• 2 tablespoons chopped peanuts (optional)

1. To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
2. Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
3. In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
4. To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
5. Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
6. To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.

soy sauce, ginger, sesame oil, garlic, flank steaks, carrots, cabbage, fresh cilantro, rice wine vinegar, extravirgin olives, thia fish sauce, ground red pepper, kosher salt, fresh ground black pepper, peanuts

Taken from www.food.com/recipe/vietnamese-grilled-steak-and-cabbage-salad-487336 (may not work)